Fluffy and healthy banana bread

Ingredients for 1 servings:

• 550 g wheat flour type 550, alternatively 405
• 2 packets of dry yeast
• 3 large bananas, ripe
• 3 tbsp honey, liquid
• 1 tbsp, heaped sugar
• 1 tsp, heaped salt
• 1 pinch of cinnamon
• 50 g almonds, chopped
• 2 tbsp liquid honey for brushing
• some fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

particularly fluffy due to yeast, with almonds, suitable for sweet but also savory spreads, low in calories and fat

In a bowl, carefully mix the flour with the dry yeast. Peel the bananas and mash them with a fork. Using the dough hook of a mixer, carefully knead all ingredients except the 2 tablespoons of honey, first on the lowest speed, then on the highest speed for about 10 minutes. The dough should then be less sticky than before and easily pull away from the sides of the bowl. If not, continue kneading. Let the dough rise in a warm place, covered with a damp towel. Because the dough is very heavy, it will take a little longer than with conventional bread dough. A slightly preheated oven to around 30 degrees Celsius is also ideal. After 1 hour at the latest, the dough should have increased in size considerably. Knead the dough thoroughly again. Grease and flour a loaf pan and pour the dough into it. Then cover the loaf pan again with a damp cloth and let the dough rise again in a warm place. In the meantime, preheat the oven to around 160 degrees Celsius with fan. After about 20 to 30 minutes, the dough should have increased in size again. Carefully spread the 2 tablespoons of honey over the surface of the bread and place the pan in the lower third of the oven. Bake for approximately 40 minutes. Then remove the bread from the pan and let it cool completely on a wire rack. The bread has only about 200 kcal per 100 grams.